Ingredients
2 (16 oz.) cans pitted dark sweet cherries, undrained
1 (6 oz.) package cherry gelatin
3/4 cup port or other sweet red wine
2/3 cup chopped pecans
Preparation
Drain cherries, and reserve liquid. Cut cherries in half, and set aside. Add enough water to liquid to measure 2 1/2 cups. Bring liquid to a boil; remove from heat. Add gelatin, and stir until gelatin dissolves. Stire in port. Chill until the consistency of unbeaten egg white. Fold in cherries and pecans.
Spoon mixture into a lightly oiled 6 cup mold; cover and chill until firm. Unmold on to lettuce-lined plate.
